How is it that potatoes, onions and eggs taste so good? This Spanish Tortilla works as an appetizer, tapa, side or star of a brunch.
I was looking or a recipe for a Spanish Tortilla or Potato Omelette and ended up taking a bit of this one and a bit of that one. The traditional cooking method is to cook the mixture in a skillet on stove top and flip it half way through by inverting it onto a plate and then sliding it back into the skillet. I wasn’t up for that… so I started the tortilla in the skillet on stove top and then finished it in the oven.
A 10 1/2 ” cast iron skillet is perfect for this job. That would make it a one-dish kind of affair. I had just purchased one of the new ceramic/titanium non-stick pans that require no oil. I have to say – I used the cast iron skillet to fry the potato slices, because you are not supposed to put oil in the ceramic/titanium. When I had the potatoes and egg all mixed together I transferred the final mix to the no-stick pan and baked it in the oven. It was beautiful! It cut nicely; there was not one bit that stuck to the pan and it looked pretty nice presentation-wise. So far I am really happy with that Gotham Steel pan. It is a bit tricky though to remember not to introduce any oil to it.
When you read the ingredients and instructions you will quickly see this is not a diet recipe. The potatoes and onions are fried in oil and drained. A little bit of this goes a long way though. If you are serving it as a meal you would cut it into a wedge. If you are serving it with a variety of other tapas you would cut it into about 2″ cubes.
I served this as part of a Rioja winetasting and Tapas evening, along with a simple but amazing Pan con Tomate, Marinated Olives, Smokin’ Spanish Shrimp, Manchego Cheese and Pimentón Pork Skewers. Check out the full spread here, along with the basics of Spanish Rioja wines and everthing you need to know to host a Rioja winetasting and Tapas evening.